Soya Sukha Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Soya Sukha Curry is a protein-rich healthy side-dish made with juicy soya chunks and authentic flavoured spices from the Desi Kitchen. The rich cashew-raisin paste makes the gravy extra tasty and adds to its thick consistency. This Soya Sukha Curry goes well with Indian breads and rice.

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  • 2 cups - onion, sliced
  • 1 cup - soya chunks
  • 1/2 cup - tomato, chopped
  • 2 tbsp - cashew nuts
  • 2 tbsp - raisins
  • 1 tbsp - ginger-garlic paste
  • 2 tsp - Kashmir chilli powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - mustard powder
  • 1 tsp - Cuminutes powder
  • 2 pieces - cinnamon
  • 4 - cardamom
  • 4 - cloves
  • salt to taste
  • 5 tbsp - oil

How to Make Soya Sukha Curry

  • Soak soya chunks in hot water for 15-20 minutes. Drain, cool and squeeze out the water.
  • Mix all the masala powders with little water to make a paste.
  • Grind cashewnuts and raisins into a paste.
  • Heat oil in a pan. Add soya chunks and stir-fry on high heat till brown. Drain and reserve.
  • Roast cloves, cardamom and cinnamon to the remaining oil in the kadai.
  • Add onion and fry till dark brown.
  • Add ginger-garlic paste and fry till fragrant.
  • Add the masala paste and fry.
  • Add tomato and fry till it is soft and pulpy.
  • Add 1 cup of water and salt.
  • Add Soya chunks and simmer till the gravy thickens.
  • Add cashew-raisin paste and simmer till the gravy dries up, coating the soya chunks.
  • Serve hot with chapattis.